1 tbsp. olive oil
Two 4 oz. veal cutlets, pounded to 1/4-inch thickness OR one package of veal scallopini
1/4 red onion, thinly sliced
1 cup shiitake mushrooms, stems removed and caps sliced
1 cup brandy
1 tbsp. Beef base
1/2 cup beef stock
1/2 cup heavy cream
Method of Preparation:
1. Dry the veal thoroughly, then pepper to taste and coat with flour.
2. Heat 1 tbsp. butter and the olive oil in a large skillet over medium-high heat. Add the veal and sauté until brown on each side and cooked through. Transfer the veal to a plate and cover to keep warm.
3. In the same pan add the onion and sauté until translucent (you may need to add a little more butter here). Add the mushrooms and sauté until they begin to brown. Remove the skillet from the heat and add the brandy. Ignite and carefully let brandy evaporate. If you choose not to flame it, simmer until it is almost completely evaporated. Add the beef stock and chicken stock and boil for about 5 minutes. Add the cream and bring to a boil. If the veal has not stayed warm enough, put back in the pan for 1-2 minutes.
4. Serve the sauce over the veal. Pare this dish with steamed asparagus sprinkled with a little sea salt and drizzled with a balsamic vinegar reduction.
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